TUNA TATAKI
Make and share this Tuna Tataki recipe from Food.com.
Provided by Carol Low
Categories Tuna
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Roll tuna in cracked black pepper then sear it in very hot cast iron pan without oil, cool down for better slicing.
- Slice tuna very thin, serve with sauce down and garnish with pickled ginger.
Nutrition Facts : Calories 1132.3, Fat 122.7, SaturatedFat 20.4, Sodium 1587.2, Carbohydrate 9, Fiber 1.3, Sugar 0.8, Protein 4.1
TUNA TATAKI - WOLFGANG PUCK
Make and share this Tuna Tataki - Wolfgang Puck recipe from Food.com.
Provided by Cristina Barry
Categories Tuna
Time 25m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- On a shallow plate, mix together the ginger, sesame seeds, and cracked black pepper. Season the tuna with salt.
- Make 1/2-inch deep slices in the tuna, every 1/4 to 1/2-inch or so to make it easier to slice at the end. Roll the tuna in the ginger mixture, pressing lightly so the mixture sticks to the tuna.
- Place a saute pan over high heat. Add the oil and sear the tuna on all sides, about 30 seconds per side. Remove the tuna from the pan and set aside. Deglaze the pan with lime juice. Pour the lime juice over the tuna.
- In a bowl combine the avocado, greens, red onion, and tomato. Toss with some of the Ginger Sauce. Slice the tuna, following the incisions made earlier. Place some of the dressed greens on 4 plates. Top with sliced tuna and drizzle with some more of the ginger sauce.
- For the ginger sauce - in a small bowl, combine the shallot, ginger, a few grinds pepper, soy sauce, and lime juice. Slowly whisk in the olive oil and set aside. When ready to serve, whisk thoroughly to combine.
Nutrition Facts : Calories 522.3, Fat 43, SaturatedFat 6.7, Cholesterol 21.5, Sodium 1372.3, Carbohydrate 19.1, Fiber 6.3, Sugar 4, Protein 19.6
TUNA TATAKI
Steps:
- On a shallow plate, mix together the ginger, sesame seeds, and cracked black pepper. Season the tuna with salt.
- Make 1/2-inch deep slices in the tuna, every 1/4- to 1/2-inch or so to make it easier to slice at the end. Roll the tuna in the ginger mixture, pressing lightly so the mixture sticks to the tuna.
- Place a saute pan over high heat. Add the oil and sear the tuna on all sides, about 30 seconds per side. Remove the tuna from the pan and set aside. Deglaze the pan with lime juice. Pour the lime juice over the tuna.
- In a bowl combine the avocado, greens, red onion, and tomato. Toss with some of the Ginger Sauce. Slice the tuna, following the incisions made earlier. Place some of the dressed greens on 4 plates. Top with sliced tuna and drizzle with some more of the Ginger Sauce.
- In a small bowl, combine the shallot, ginger, a few grinds pepper, soy sauce, and lime juice. Slowly whisk in the olive oil and set aside. When ready to serve, whisk thoroughly to combine.
TUNA TATAKI WITH PONZU
Luscious tuna is prepared tataki-style-seared, chilled, and thinly sliced-then served with glossy flame-roasted peppers and a bright homemade ponzu sauce. While it looks almost too pretty to eat, take one bite and you won't put your chopsticks down until it's gone!
Provided by Michael Lewis
Categories appetizer
Time 2h20m
Yield 4 servings
Number Of Ingredients 20
Steps:
- White Ponzu Sauce, part 1: Into a jar, add bonito flakes and 3 orange slices. Lay kombu on a flat surface and use a damp towel to wipe off the crystallized white salt on both sides. Cut the kombu into smaller pieces, then score in a cross-hatch pattern. Set aside.
- White Ponzu Sauce, part 2: In a small saucepan, add sake and mirin; bring to a boil over high heat. Then add unseasoned ponzu, white soy sauce, and rice vinegar. Return to a simmer; add kombu pieces and turn off heat. Stir to soften kombu; then pour contents of saucepan into the jar with oranges and bonito. Stir to combine, then set aside to cool, 1 hour. Makes about 1 cup White Ponzu Sauce. (Flavor improves after 2-3 days; store in the refrigerator for up to 2 weeks.)
- Tuna Tataki, part 1: Square off the sides of the fillets for a "restaurant-quality" look. (This is optional. Save tuna scraps for another use, such as tartare or a snack over rice.) Cut each fillet in half to create four blocks of tuna. Place on a wire rack fitted into a sheet pan lined with parchment paper.
- Tuna Tataki, part 2: Preheat a dry skillet over high heat. Drizzle oil over the tuna, about 1½ tablespoons per block. Season each with a pinch of salt, then rub the salt and oil into the tuna, flipping to coat evenly on all sides. Finish with a liberal sprinkling freshly ground pepper on top and bottom. When the pan is smoking hot, add 2 teaspoons of oil. Sear tuna, one piece at a time, for 3 seconds on each side. Chill seared tuna in the refrigerator. (Note: Tuna Tataki can be made a day in advance. Wrap in plastic and refrigerate overnight.)
- Fire-Roasted Peppers, part 1: Turn one or two burners on a gas stove to high heat and lay the peppers directly over the flame. (Alternatively, char peppers on a grill, under a broiler, or with a kitchen torch.) Use tongs to turn peppers until they are charred on all sides. Place peppers in a bowl, cover the bowl tightly with plastic wrap, and let rest for 15 minutes. (The steam trapped in the bowl will continue cooking the peppers and loosen the skin for easy peeling.)
- Fire-Roasted Peppers, part 2: Remove plastic wrap and place peppers on a work surface. Cut off the top and bottom, then slice open vertically and remove seeds. Lightly scrape your knife across the charred skin to remove; then use a damp paper towel to wipe off any remaining char and seeds. Optional: To remove additional char, dip briefly in water, then pat dry with paper towels. (Note: Peppers can be roasted 1 day ahead. Store in an airtight container in the refrigerator for up to 5 days.)
- Julienne the peppers. Remove and set aside the shallot core (discard or reserve for another use); julienne the shallot. Peel, thinly slice, and julienne the garlic. Cut away ginger peel, slice, and julienne.
- In a skillet over medium-high heat, add sesame oil and spread to cover the pan. Add ginger and stir to coat, then stir in garlic. Cook ginger and garlic until lightly brown and soft, 1 minute. Add shallots, stir, and sweat, 1 minute. Add slightly less than 1 tablespoon fish sauce and stir to incorporate. Let mixture cook until lightly caramelized and sticky, 1-2 minutes. Turn off heat, add peppers and stir, just to warm through and absorb the flavors. Stir in remaining fish sauce, taste, and adjust seasoning if necessary. Transfer to a plate and chill in the refrigerator, 15 minutes.
- Assembly: Strain White Ponzu Sauce into another jar, pressing down on solids to extract all of the liquid. Set aside. Thinly slice scallion on a bias, then the serrano pepper, including seeds. Set aside. In an individual serving bowl, add several tablespoons peppers. Cut 5-6 thin slices (a "nigiri slice") of tuna at an angle, against the grain. (Reserve the corner piece for the chef!) Roll tuna slices like a cigar and place over the peppers in a decorative pile. Garnish with a few scallion and serrano slices. Add 2 tablespoons White Ponzu Sauce over and around the tuna. Assemble remaining plates and serve immediately.
SESAME-CRUSTED TUNA TATAKI
Love rare steak? Then try tuna tataki. It's dead simple to make, and coating it with sesame seeds before it cooks gives the exterior a satisfying crunch.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Time 30m
Number Of Ingredients 10
Steps:
- For the fried shallots: Heat 1/2 inch oil in a small skillet over medium; attach a deep-fat thermometer to skillet. When oil shimmers and reaches 320 degrees, carefully add half of shallots. Cook, stirring occasionally with a fork, until shallots are just golden and bubbles stop forming rapidly around them, 2 to 3 minutes. (They will darken and crisp as they cool; do not let darken in oil, or they will taste bitter.) Transfer to paper towels, season with salt, and let stand until cool and crisp. Repeat with remaining shallots.
- For the fried shallots: Heat 1/2 inch oil in a small skillet over medium; attach a deep-fat thermometer to skillet. When oil shimmers and reaches 320 degrees, carefully add half of shallots. Cook, stirring occasionally with a fork, until shallots are just golden and bubbles stop forming rapidly around them, 2 to 3 minutes. (They will darken and crisp as they cool; do not let darken in oil, or they will taste bitter.) Transfer to paper towels, season with salt, and let stand until cool and crisp. Repeat with remaining shallots.
- For the tuna: Pat fish dry. In a small bowl, combine 1 teaspoon kosher salt, 1/2 teaspoon pepper, and sesame seeds. Sprinkle mixture evenly over fish, patting with fingers to adhere; let stand 5 minutes.
- Heat a heavy-bottomed skillet (preferably cast iron) over medium-high until very hot and wisps of smoke are visible, 2 to 3 minutes. Add tuna and cook, undisturbed, until bottom is golden brown and releases easily from skillet and fish is opaque about 1/4 inch up sides, about 1 minute. Flip fish and cook on second side about 1 minute more. Transfer to a cutting board; let stand a few minutes.
- Meanwhile, whisk together soy sauce, vinegar, oil, and ginger for vinaigrette. Slice fish into scant 1/4-inch-thick pieces. Arrange on a platter for sharing or on 4 individual salad plates. To serve, drizzle vinaigrette evenly over fish and sprinkle with shiso, shallots, bonito, and flaky salt.
More about "tuna tataki food"
TUNA TATAKI RECIPE | JAPANESE RECIPES - FOOD
From sbs.com.au
3/5 (7)Servings 2Cuisine JapaneseCategory Appetiser
TUNA TATAKI: THE DEFINITIVE FOOD GUIDE - SUSHI MAKING KIT
From sushimakingkit.org
Estimated Reading Time 6 mins
TUNA TATAKI (SEARED TUNA) WITH PONZU - RECIPETIN JAPAN
From japan.recipetineats.com
TIME FOR DINNER RECIPE: FIVE-SPICE TUNA TATAKI - FOOD NEWS
From foodnewsnews.com
SEARED TUNA TATAKI RECIPE | NEW IDEA FOOD
From newideafood.com.au
SEARED TUNA NACHOS - DIXIE CHIK COOKS
From dixiechikcooks.com
BEST TUNA TATAKI RECIPE - CITYSCOPE FOOD AND DRINK
From cityscopefoodanddrink.com
ARAXI’S CHEF JAMES WALT MAKES TUNA TATAKI. | CTV NEWS
From bc.ctvnews.ca
SEARED TUNA TATAKI RECIPE (WITH SESAME AND SOY DRESSING)
From blondelish.com
TUNA TATAKI | MONAHAN'S SEAFOOD MARKET | FRESH WHOLE FISH ...
From monahansseafood.com
SESAME CRUSTED PAN SEARED TUNA - HELL'S KITCHEN
From hellskitchenrecipes.com
TUNA TATAKI - ISLAND WILD SEAFOODS
HOW TO PREPARE ALBACORE TUNA TATAKI - THRIFTY FOODS
From thriftyfoods.com
BLUEFIN TUNA TATAKI (TRADITIONAL JAPANESE RECIPE) - FOOD ...
From filezoka.com
CHARRED TUNA TATAKI RECIPE | JAPANESE RECIPES - FOOD
From sbs.com.au
TUNA TATAKI WITH GINGER SAUCE - THRIFTY FOODS
From thriftyfoods.com
SEARED TUNA TATAKI - FOOD TO LOVE
From foodtolove.co.nz
TATAKI - TASTEATLAS
From tasteatlas.com
WHAT IS TATAKI? - DELIGHTED COOKING
From delightedcooking.com
TUNA TATAKI - WILD FORK FOODS
From wildforkfoods.com
TUNA TATAKI RECIPE キハダ鮪のたたき • JUST ONE COOKBOOK
From justonecookbook.com
TUNA TATAKI SUSHI BOWLS - FARM BOY
From farmboy.ca
SEARED TUNA TATAKI - OVER THE FIRE COOKING
From overthefirecooking.com
TUNA TATAKI WITH GINGER DRESSING – CHEF BENNY DORO
From bennydoro.com
TATAKI COOKING METHOD - FOOD'N WORKOUT
From foodnworkout.com
TUNA TATAKI WITH SESAME SEEDS AND SOY MUSTARD SAUCE | METRO
From metro.ca
BEST GRILLED TUNA TATAKI BOWL RECIPES | FOOD NETWORK …
From foodnetwork.ca
PLANT BASED “TUNA TATAKI” - SLOW FOOD BARBADOS
From slowfoodbarbados.org
TUNA TATAKI MARINATED IN A SWEET, ACIDIC, SPICY AND SALTY ...
From facefoodmag.com
TATAKI - WIKIPEDIA
From en.wikipedia.org
TUNA TATAKI – CRINGEY KITCHEN
From cringeykitchen.com
TUNA TATAKI NUTRITION FACTS - EAT THIS MUCH
From eatthismuch.com
TUNA TATAKI ON DAIKON - FOODS THAT FIGHT CANCER
From foodsthatfightcancer.ca
ALBACORE TUNA TATAKI - METRO INC.
From metro.ca
ADAM LIAW’S TUNA TATAKI SALAD - THE CAROUSEL
From thecarousel.com
TATAKI TUNA SALAD (TATAKI SALAD) - RECIPE - MISS BLASCO
From missblasco.com
SEARED TUNA TATATKI RECIPE - OLIVEMAGAZINE
From olivemagazine.com
TATAKI: WHAT IS IT AND HOW TO MAKE IT - FINE DINING LOVERS
From finedininglovers.com
TERIYAKI TUNA TATAKI FLATBREAD RECIPE | SKY VALLEY ...
From skyvalleyfoods.com
SUSHI BURRITOS WITH TUNA TATAKI - PC.CA
From presidentschoice.ca
TUNA TATAKI - CAROLINE'S COOKING
From carolinescooking.com
THE 15 BEST PLACES FOR TUNA TATAKI IN VANCOUVER
From foursquare.com
SESAME TUNA TATAKI WITH WASABI AND EDAMAME | FOOD AND ...
From foodandtravel.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love